Ema Datshi (Bhutan)

• 9 ounces green chilies, cut lengthwise into four pieces each
• 1 onion, sliced
• 1 1/3 cups water
• 2 teaspoons vegetable oil
• 2 tomatoes, chopped
• 4 1/2 ounces danish blue cheese
• 4 1/2 ounces feta cheese
• 5 garlic cloves, crushed
• 3 stalks cilantro
• 1 cup bhutanese red rice

1. Add the rice and about 1 1/2 times as much water to a pot and bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until all the liquid is absorbed.
2. Meanwhile, put the chiles and onions into a pot with the water. Add the vegetable oil.
3. Bring to a boil and reduce heat to medium.
4. Boil uncovered for 10 minutes, then add the tomato and garlic.
5. Continue to boil for 2 more minutes, then add the cheese and cook an additional 2 to 3 minutes. Add the cilantro and remove from the heat.
6. Stir and cover. Let stand for two minutes before serving over red rice.

green chilies, onion, water, vegetable oil, tomatoes, blue cheese, feta cheese, garlic, stalks cilantro, bhutanese red rice

Taken from www.food.com/recipe/ema-datshi-bhutan-477883 (may not work)